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Manca G, Ru A, Siddi G, Murittu G, Luigi De Santis EP. The effect of seasonality on the biogenic amines, free amino acids, and physico-chemical composition of raw milk Fiore Sardo cheese produced in Sardinia (Italy). Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109486] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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2
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Inhibitory Effect of Lactiplantibacillusplantarum and Lactococcus lactis Autochtonous Strains against Listeria monocytogenes in a Laboratory Cheese Model. Foods 2022; 11:foods11050715. [PMID: 35267348 PMCID: PMC8909851 DOI: 10.3390/foods11050715] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 02/24/2022] [Accepted: 02/25/2022] [Indexed: 02/05/2023] Open
Abstract
In the present study, six Lactococcus lactis and seven Lactiplantibacillus plantarum strains isolated from artisanal Sardinian dairy products were evaluated for their efficacy in controlling the growth of Listeria monocytogenes during the storage of miniature fresh cheese manufactured on a laboratory scale to exploit their possible use as biopreservatives. The strains were tested for antimicrobial activity and some technological characteristics before using them in miniature fresh cheese to evaluate their in situ antilisterial effect. Our results showed that five strains (L. lactis 16FS16-9/20234-11FS16 and Lpb. plantarum 1/14537-4A/20045) could be considered suitable candidates for use as protective cultures in fresh cheese manufacture since they significantly lowered the pathogen counts by 3–4 log units compared to the control; however, all strains tested were capable of decreasing L. monocytogenes numbers. Our results suggest that the single and combined action of the acidifying power and the production of bacteriocin of these strains was capable of controlling and/or reducing the growth of L. monocytogenes. Considering their technological characteristics, they might be used as starter/adjunct cultures to increase the safety of the products, perhaps in association with other antimicrobial hurdles.
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Current Trends of Enterococci in Dairy Products: A Comprehensive Review of Their Multiple Roles. Foods 2021; 10:foods10040821. [PMID: 33920106 PMCID: PMC8070337 DOI: 10.3390/foods10040821] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 03/24/2021] [Accepted: 03/31/2021] [Indexed: 02/07/2023] Open
Abstract
As a genus that has evolved for resistance against adverse environmental factors and that readily exchanges genetic elements, enterococci are well adapted to the cheese environment and may reach high numbers in artisanal cheeses. Their metabolites impact cheese flavor, texture, and rheological properties, thus contributing to the development of its typical sensorial properties. Due to their antimicrobial activity, enterococci modulate the cheese microbiota, stimulate autolysis of other lactic acid bacteria (LAB), control pathogens and deterioration microorganisms, and may offer beneficial effects to the health of their hosts. They could in principle be employed as adjunct/protective/probiotic cultures; however, due to their propensity to acquire genetic determinants of virulence and antibiotic resistance, together with the opportunistic character of some of its members, this genus does not possess Qualified Presumption of Safety (QPS) status. It is, however, noteworthy that some putative virulence factors described in foodborne enterococci may simply reflect adaptation to the food environment and to the human host as commensal. Further research is needed to help distinguish friend from foe among enterococci, eventually enabling exploitation of the beneficial aspects of specific cheese-associated strains. This review aims at discussing both beneficial and deleterious roles played by enterococci in artisanal cheeses, while highlighting the need for further research on such a remarkably hardy genus.
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Gaglio R, Todaro M, Settanni L. Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:1834. [PMID: 33668630 PMCID: PMC7917940 DOI: 10.3390/ijerph18041834] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Revised: 02/08/2021] [Accepted: 02/10/2021] [Indexed: 12/17/2022]
Abstract
This review article focuses on the technological aspects and microbiological critical points of pressed-cooked cheeses processed from raw ewe's milk without the inoculation of starter cultures, in particular "Pecorino" cheese typology produced in Italy. After showing the composition of the biofilms adhering to the surface of the traditional dairy equipment (mainly wooden vat used to collect milk) and the microbiological characteristics of PDO Pecorino Siciliano cheese manufactured throughout Sicily, this cheese is taken as a case study to develop a strategy to improve its hygienic and safety characteristics. Basically, the natural lactic acid bacterial populations of fresh and ripened cheeses were characterized to select an autochthonous starter and non-starter cultures to stabilize the microbial community of PDO Pecorino Siciliano cheese. These bacteria were applied at a small scale level to prove their in situ efficacy, and finally introduced within the consortium for protection and promotion of this cheese to disseminate their performances to all dairy factories. The innovation in PDO Pecorino Siciliano cheese production was proven to be respectful of the traditional protocol, the final cheeses preserved their typicality, and the general cheese safety was improved. An overview of the future research prospects is also reported.
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Affiliation(s)
| | | | - Luca Settanni
- Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy; (R.G.); (M.T.)
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KAVAK DD, KARABIYIK H. Quality evaluation of kashar cheese: influence of palm oil and ripening period. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.39618] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Biolcati F, Andrighetto C, Bottero MT, Dalmasso A. Microbial characterization of an artisanal production of Robiola di Roccaverano cheese. J Dairy Sci 2020; 103:4056-4067. [DOI: 10.3168/jds.2019-17451] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2019] [Accepted: 01/14/2020] [Indexed: 01/26/2023]
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Manca G, Ru A, Siddi G, Mocci AM, Murittu G, De Santis PL. Biogenic amines content in Fiore Sardo cheese in relation to free amino acids and physicochemical characteristics. Ital J Food Saf 2020; 9:8457. [PMID: 32300567 PMCID: PMC7154596 DOI: 10.4081/ijfs.2020.8457] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2019] [Accepted: 11/21/2019] [Indexed: 11/23/2022] Open
Abstract
Fiore Sardo is a Protected Designation of Origin (PDO) cheese produced in Sardinia (Italy) from raw sheep's milk, presenting risk factors due to an accumulation of Biogenic Amines (BA). A total of 37 Fiore Sardo cheese samples produced in 19 dairy farms were collected from local retail stores to evaluate BA content and its relationship with free amino acids (FAA) and composition. The following were determined for each sample: pH, water activity, composition (moisture, dry matter, NaCl, protein and fat content). FAA and BA, after extraction, were determined by HPLC-FL. The total BA content in Fiore Sardo PDO cheese samples was 127±87 mg 100 g-1, ranging between 6 and 366 mg 100 g-1. Tyramine showed the highest concentration (82±51 mg 100 g-1), followed by putrescine (21±26 mg 100 g-1). Moreover, cadaverine, histamine, β-phenylethylamine and tryptamine were detected at concentrations lower than 10 mg 100 g-1. Overall 54% of the samples analysed exceeded the threshold of 90 mg 100 g-1 for total BA content, posing a potential risk for consumers. BA, total FAA (2233±764 mg 100 g-1) and pH were positively correlated (P≤0.01) between themselves, whereas BA content was not correlated with aw, humidity and percentage of NaCl. The hierarchical cluster analysis results, considering 37 samples and 6 variables, detected four different groups. Samples with BA ≥200 mg 100 g-1 were distributed in two groups characterized by a higher proteolysis indicator levels (FAA, pH) but significantly different for aw, humidity and NaCl concentration. The results showed that high levels of BA were detectable in some samples of Fiore Sardo PDO cheese, suggesting that effective technological conditions at production should be adopted.
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Affiliation(s)
- Gavina Manca
- Department of Economics and Business, Lab of Commodity Science Technology and Quality, University of Sassari
| | - Antonio Ru
- Department of Economics and Business, Lab of Commodity Science Technology and Quality, University of Sassari
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Ashkezary MR, Bonanno A, Todaro M, Settanni L, Gaglio R, Todaro A, Alabiso M, Maniaci G, Mazza F, Grigoli AD. Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese. J Food Sci 2020; 85:556-566. [PMID: 32067252 DOI: 10.1111/1750-3841.15045] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2019] [Revised: 12/07/2019] [Accepted: 12/16/2019] [Indexed: 01/11/2023]
Abstract
A novel dairy product, namely "chocolate cheese", was produced with two typical Sicilian food products: Pecorino cheese, processed from ewe's milk, and Modica chocolate. The cheese, manufactured with 0%, 5%, 10%, and 15% (w/w) solid or molten chocolate, was evaluated after 0, 2, 4, and 6 weeks of vacuum storage for its nutritional and health properties. The addition of chocolate reduced the pH, protein, fat, and ash; the addition of 5% or 10% molten chocolate reduced hardness (N/mm2 ). The addition of either solid or molten chocolate resulted in a slight increase (P < 0.1038) in the total polyphenol content, a higher oleic acid content, and less oxidative stability. The microbiological profile showed that the total mesophilic count and the number of mesophilic coccus lactic acid bacteria (LAB) were approximately equal (about 108 CFU/g) in all cheese. The survival of the microorganisms was affected by both the chocolate added and the storage time. Chocolate cheese stored for 6 weeks had less Enterobacteriaceae than control cheese, whereas yeasts were detected at higher cell densities in the former cheese. Filamentous fungi were undetectable in some cheese. Differences were also observed in the number of mesophilic rod LAB, which increased progressively over time in all cheese, and in Enterobacteriaceae, yeasts, and filamentous fungi, which decreased during storage. Descriptive and hedonic sensory tests and principal component analysis showed that fresh cheese and cheese stored for 2 weeks, including 5% molten chocolate, were the most preferred by evaluators. Based on these results, chocolate cheese has the potential to be appreciated in the market for its nutritional, health, and sensory properties. PRACTICAL APPLICATION: Chocolate cheese, made by combining two typical Sicilian foods, Pecorino cheese and Modica chocolate, is proposed as a novel dairy product. The highest sensory acceptance was obtained with the addition of 5% molten chocolate and storage for 2 weeks. Given its improved antioxidant properties, healthier fat, and sensory properties, chocolate cheese has the potential to be appreciated in the market, especially by young consumers.
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Affiliation(s)
- Mansour Rabie Ashkezary
- Dipartimento Scienze Agrarie, Alimentari e Forestali (SAAF), Università degli Studi di Palermo, 90128, Palermo, Italy
| | - Adriana Bonanno
- Dipartimento Scienze Agrarie, Alimentari e Forestali (SAAF), Università degli Studi di Palermo, 90128, Palermo, Italy
| | - Massimo Todaro
- Dipartimento Scienze Agrarie, Alimentari e Forestali (SAAF), Università degli Studi di Palermo, 90128, Palermo, Italy
| | - Luca Settanni
- Dipartimento Scienze Agrarie, Alimentari e Forestali (SAAF), Università degli Studi di Palermo, 90128, Palermo, Italy
| | - Raimondo Gaglio
- Dipartimento Scienze Agrarie, Alimentari e Forestali (SAAF), Università degli Studi di Palermo, 90128, Palermo, Italy
| | - Aldo Todaro
- Dipartimento Scienze Agrarie, Alimentari e Forestali (SAAF), Università degli Studi di Palermo, 90128, Palermo, Italy
| | - Marco Alabiso
- Dipartimento Scienze Agrarie, Alimentari e Forestali (SAAF), Università degli Studi di Palermo, 90128, Palermo, Italy
| | - Giuseppe Maniaci
- Dipartimento Scienze Agrarie, Alimentari e Forestali (SAAF), Università degli Studi di Palermo, 90128, Palermo, Italy
| | - Francesca Mazza
- Dipartimento Scienze Agrarie, Alimentari e Forestali (SAAF), Università degli Studi di Palermo, 90128, Palermo, Italy
| | - Antonino Di Grigoli
- Dipartimento Scienze Agrarie, Alimentari e Forestali (SAAF), Università degli Studi di Palermo, 90128, Palermo, Italy
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González Ariceaga CC, Afzal MI, Umer M, Abbas S, Ahmad H, Sajjad M, Parvaiz F, Imdad K, Imran M, Maan AA, Khan MKI, Ullah A, Hernández-Montes A, Aguirre-Mandujano E, Villegas de Gante A, Jacquot M, Cailliez-Grimal C. Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk. Foods 2019; 8:foods8100509. [PMID: 31627486 PMCID: PMC6836072 DOI: 10.3390/foods8100509] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2019] [Revised: 10/09/2019] [Accepted: 10/11/2019] [Indexed: 11/16/2022] Open
Abstract
Poro cheese is a regional product originally from the area of Los Rios, Tabasco in Mexico. In the context of preserving the heritage of Poro cheese and protecting the specific characteristics that define its typicity through an origin designation, the present study was conducted to establish a general profile of Poro cheese by characterizing their physicochemical, textural, rheological, sensorial and microbiological characteristics. Differences in moisture, proteins, fats, NaCl, titrable acidity, pH, color texture and rheology amongst cheese factories were observed and ranges were established. Fifteen descriptors were generated to provide a descriptive analysis, eight of which were significantly different amongst the factories with no differences in the global acceptability of cheese. The favorite cheese had the highest scores for aroma attributes. Conventional and molecular methods were used to identify the main microorganisms, for which Lactobacillus plantarum, L. fermentum, L. farciminis and L. rhamnosus were the main microorganisms found in Porocheese. The obtained data constituted the parameters for characterizing Poro cheese, which will strongly help to support its origin appellation request process.
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Affiliation(s)
- Citlalli Celeste González Ariceaga
- Biomolecular Engineering Laboratory, University of Lorraine, F-54518 Nancy, France.
- Departamento de Zootecnia, Universidad Autónoma Chapingo, Carretera México-Texcoco km 38.5, Texcoco CP 56230, Mexico.
| | - Muhammad Inam Afzal
- Department of Biosciences, COMSATS University Islamabad, Park road, Tarlaikalan, Islamabad 45550, Pakistan.
| | - Muhammad Umer
- Department of Biosciences, COMSATS University Islamabad, Park road, Tarlaikalan, Islamabad 45550, Pakistan.
| | - Shabbar Abbas
- Department of Biosciences, COMSATS University Islamabad, Park road, Tarlaikalan, Islamabad 45550, Pakistan.
| | - Haroon Ahmad
- Department of Biosciences, COMSATS University Islamabad, Park road, Tarlaikalan, Islamabad 45550, Pakistan.
| | - Muhammad Sajjad
- Department of Biosciences, COMSATS University Islamabad, Park road, Tarlaikalan, Islamabad 45550, Pakistan.
| | - Fahed Parvaiz
- Department of Biosciences, COMSATS University Islamabad, Park road, Tarlaikalan, Islamabad 45550, Pakistan.
| | - Kaleem Imdad
- Department of Biosciences, COMSATS University Islamabad, Park road, Tarlaikalan, Islamabad 45550, Pakistan.
| | - Muhammad Imran
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore 54000, Pakistan.
| | - Abid Aslam Maan
- Department of Food Engineering, University of Agriculture, Faisalabad 38000, Pakistan.
| | | | - Azmat Ullah
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Out Fall Road, Civil Lines, Lahore 54000, Pakistan.
| | - Arturo Hernández-Montes
- Departamento de Zootecnia, Universidad Autónoma Chapingo, Carretera México-Texcoco km 38.5, Texcoco CP 56230, Mexico.
| | - Eleazar Aguirre-Mandujano
- Departamento de Zootecnia, Universidad Autónoma Chapingo, Carretera México-Texcoco km 38.5, Texcoco CP 56230, Mexico.
| | - Abraham Villegas de Gante
- Departamento de Zootecnia, Universidad Autónoma Chapingo, Carretera México-Texcoco km 38.5, Texcoco CP 56230, Mexico.
| | - Muriel Jacquot
- Biomolecular Engineering Laboratory, University of Lorraine, F-54518 Nancy, France.
| | - Catherine Cailliez-Grimal
- Biomolecular Engineering Laboratory, University of Lorraine, F-54518 Nancy, France.
- Stress Immunity Pathogens Laboratory, University of Lorraine, EA7300 Nancy, France.
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Biogenic Amines in Traditional Fiore Sardo PDO Sheep Cheese: Assessment, Validation and Application of an RP-HPLC-DAD-UV Method. SEPARATIONS 2019. [DOI: 10.3390/separations6010011] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
This contribution aimed to measure for the first time the amount of biogenic amines (BAs) in one of the most ancient and traditional sheep cheese produced in Sardinia, Italy: the Protected Designation of Origin (PDO) Fiore Sardo. To achieve this, an original RP-HPLC-DAD-UV method has been developed that was completely validated in terms of LoD, LoQ, linearity, precision and trueness, and tested on 36 real Fiore Sardo PDO cheese samples produced by four different cheesemakers and marketed by four stores. The average total concentration of the eight BAs (i.e., tyramine, tryptamine, histidine, putrescine, cadaverine, 2-phenylethylamine, spermine and spermidine) measured in Fiore Sardo cheese was 700 mg/kg, with a range between 170 mg/kg and 1,100 mg/kg. A great variability in the total amount of BAs has been evidenced among the Fiore Sardo marketed in the four stores as well as for the cheeses purchased in different times in the same store. Tyramine (350 mg/kg), putrescine (150 mg/kg), histamine (80 mg/kg) and cadaverine (30 mg/kg) are the most abundant BAs found in this matrix. Among the many factors concurring, the dominant microflora of Fiore Sardo PDO is likely the principal cause of the qualitative and quantitative distribution of BAs in this matrix. Finally, the total amount of BAs found in Fiore Sardo PDO is not able to cause any health alert situation for consumers.
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Dambrosio A, Ioanna F, Storelli MM, Castiglia D, Giannico F, Colonna MA, De Rosa M, Quaglia NC. Microbiological quality and safety of cheeses belonging to “Traditional Agri‐Food Products” (T.A.P.) produced in Southern Italy. J Food Saf 2018. [DOI: 10.1111/jfs.12539] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Angela Dambrosio
- Department of Emergency and Organ Transplantation, Section of Veterinary Clinic and Animal ProductionUniversity of Bari Aldo Moro Bari Italy
| | | | - Maria M. Storelli
- Department of Biosciences, Biotechnologies and BiopharmaceuticalUniversity of Bari Aldo Moro Bari Italy
| | | | - Francesco Giannico
- Department of Agricultural and Environmental ScienceUniversity of Bari Aldo Moro, University campus "Ernesto Quagliariello" Bari Italy
| | - Maria A. Colonna
- Department of Agricultural and Environmental ScienceUniversity of Bari Aldo Moro, University campus "Ernesto Quagliariello" Bari Italy
| | | | - Nicoletta C. Quaglia
- Department of Emergency and Organ Transplantation, Section of Veterinary Clinic and Animal ProductionUniversity of Bari Aldo Moro Bari Italy
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Sánchez-Gamboa C, Hicks-Pérez L, Gutiérrez-Méndez N, Heredia N, García S, Nevárez-Moorillón GV. Microbiological Changes during Ripening of Chihuahua Cheese Manufactured with Raw Milk and Its Seasonal Variations. Foods 2018; 7:foods7090153. [PMID: 30227599 PMCID: PMC6163408 DOI: 10.3390/foods7090153] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2018] [Revised: 09/03/2018] [Accepted: 09/14/2018] [Indexed: 11/28/2022] Open
Abstract
Chihuahua cheese is a traditional cheese produced in Northwest Mexico that is consumed shortly after production. Cheeses prepared during autumn, winter and summer were collected from five dairies, and analyzed to determine seasonal influence on proximate analysis, texture profile and the microbiological dynamic during a ripening period of 270 days. Coliforms, coagulase-positive staphylococci, molds, yeast, as well as presumptive mesophilic lactobacilli, thermophilic lactobacilli, lactococci, thermophilic cocci and enterococci, were enumerated by plate count on selective agar. Manufacturing dairy had an effect on Chihuahua cheese composition and texture profile. Seasonality influence on the microbial dynamic was observed, since the highest initial counts of coliforms (5.14 log CFU/g), coagulase-positive staphylococci (4.13 log CFU/g) and mesophilic lactobacilli (7.86 log CFU/g) were detected on summer samples. Also, ripening time affected the survival of coliforms and presumptive lactococci after 270 days (1.24 and 5.89 log CFU/g respectively) while from day 90th, coagulase-positive staphylococci were absent. Microbial changes and seasonal influence provide information on the microbiota that can influence the sensorial characteristics of Chihuahua cheese.
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Affiliation(s)
- Cristina Sánchez-Gamboa
- Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Ave. Pedro de Alba s/n cruce con Ave. Manuel L. Barragán, 66450 San Nicolás de los Garza, Nuevo León, México.
| | - Liliana Hicks-Pérez
- Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario II, 31125 Chihuahua, Chihuahua, México.
| | - Néstor Gutiérrez-Méndez
- Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario II, 31125 Chihuahua, Chihuahua, México.
| | - Norma Heredia
- Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Ave. Pedro de Alba s/n cruce con Ave. Manuel L. Barragán, 66450 San Nicolás de los Garza, Nuevo León, México.
| | - Santos García
- Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Ave. Pedro de Alba s/n cruce con Ave. Manuel L. Barragán, 66450 San Nicolás de los Garza, Nuevo León, México.
| | - Guadalupe Virginia Nevárez-Moorillón
- Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario II, 31125 Chihuahua, Chihuahua, México.
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13
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Pino A, Liotta L, Randazzo CL, Todaro A, Mazzaglia A, De Nardo F, Chiofalo V, Caggia C. Polyphasic approach to study physico-chemical, microbiological and sensorial characteristics of artisanal Nicastrese goat's cheese. Food Microbiol 2017; 70:143-154. [PMID: 29173621 DOI: 10.1016/j.fm.2017.09.005] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2017] [Revised: 09/08/2017] [Accepted: 09/10/2017] [Indexed: 10/18/2022]
Abstract
Nicastrese goat's cheese is produced in the South of Italy under traditional procedures, from raw goat milk without any starter cultures addition. Samples from milk to ripened cheese provided by 4 different farms were subjected to a polyphasic approach to study their physico-chemical, microbiological and sensorial characteristics. In addition, volatile organic compounds formation in the final products was studied. Overall, gross composition and microbiological data revealed a significant variability among samples, which was confirmed by both the volatile organic compounds generated in the final products and by the sensorial data. Conventional technique allowed us to identify 720 isolates, mainly belonging to Lactococcus lactis, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus brevis, Leuconostoc mesenteroides, and Enterococcus faecalis. Culture-independent methods revealed shifts in the microbial community structure, with an increase in biodiversity of metabolically active bacterial species, from milk to cheese samples. Analysis of volatile organic compounds (VOCs) allowed the identification of 36 compounds; free fatty acids and ketones represented the main detected, followed by alcohols and esters. Moreover, statistical analysis was performed in order to correlate VOCs to bacterial species. Data showed that ester compounds as well as alcohol and aldehydes were positively correlated to NSLAB, indicating that the occurrence of L. casei, L. plantarum and L. brevis species is relevant for the VOCs formation in the final product.
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Affiliation(s)
- Alessandra Pino
- Department of Agricultural, Food and Environment, University of Catania, Italy
| | - Luigi Liotta
- Department of Veterinary Sciences, University of Messina, Italy
| | - Cinzia L Randazzo
- Department of Agricultural, Food and Environment, University of Catania, Italy.
| | - Aldo Todaro
- Department of Agricultural and Forest Science, University of Palermo, Italy
| | - Agata Mazzaglia
- Department of Agricultural, Food and Environment, University of Catania, Italy
| | - Floro De Nardo
- Italian Rare Breed Association (RARE), Lamezia Terme, Italy
| | | | - Cinzia Caggia
- Department of Agricultural, Food and Environment, University of Catania, Italy
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14
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Sánchez-Gamboa C, Hicks-Pérez L, Gutiérrez-Méndez N, Heredia N, García S, Nevárez-Moorillón GV. Seasonal influence on the microbial profile of Chihuahua cheese manufactured from raw milk. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12423] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Cristina Sánchez-Gamboa
- Facultad de Ciencias Biológicas; Universidad Autónoma de Nuevo León; Ave. Pedro de Alba s/n; Ciudad Universitaria; 66451 San Nicolás de los Garza Nuevo León México
| | - Liliana Hicks-Pérez
- Facultad de Ciencias Químicas; Universidad Autónoma de Chihuahua; Circuito Universitario S/N; Campus Universitario II 31125 Chihuahua Chihuahua México
| | - Néstor Gutiérrez-Méndez
- Facultad de Ciencias Químicas; Universidad Autónoma de Chihuahua; Circuito Universitario S/N; Campus Universitario II 31125 Chihuahua Chihuahua México
| | - Norma Heredia
- Facultad de Ciencias Biológicas; Universidad Autónoma de Nuevo León; Ave. Pedro de Alba s/n; Ciudad Universitaria; 66451 San Nicolás de los Garza Nuevo León México
| | - Santos García
- Facultad de Ciencias Biológicas; Universidad Autónoma de Nuevo León; Ave. Pedro de Alba s/n; Ciudad Universitaria; 66451 San Nicolás de los Garza Nuevo León México
| | - Guadalupe V Nevárez-Moorillón
- Facultad de Ciencias Químicas; Universidad Autónoma de Chihuahua; Circuito Universitario S/N; Campus Universitario II 31125 Chihuahua Chihuahua México
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15
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Sıçramaz H, Ayar A, Öztürk M. The effect of smoking on the formation of biogenic amines in Circassian cheese. J Verbrauch Lebensm 2017. [DOI: 10.1007/s00003-017-1102-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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16
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Metabolomics and microbiological profile of Italian mozzarella cheese produced with buffalo and cow milk. Food Chem 2015; 192:618-24. [PMID: 26304391 DOI: 10.1016/j.foodchem.2015.07.061] [Citation(s) in RCA: 73] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2015] [Revised: 06/24/2015] [Accepted: 07/15/2015] [Indexed: 11/20/2022]
Abstract
Italian buffalo mozzarella (BM) cheese metabolite profile and microbial communities were characterised and compared to cow mozzarella (CM). Polar metabolite profiles were studied by gas-chromatography mass-spectrometry (GC-MS) and results elaborated by multivariate analysis (MVA). BM produced using natural whey starter cultures (NWS) exhibited a higher microbial diversity with less psychrotrophic bacteria. BM samples were higher in threonine, serine, valine, and lower in orotic acid and urea. CM produced with commercial starters (CMS) had the highest count of Streptococcus thermophilus and higher levels of galactose and phenylalanine. CM obtained by direct acidification (CMA) had lower microbial counts and higher levels of urea and sugars. Orotic acid was the only metabolite linked to milk animal origin. Results indicated that this metabolite pool well reflects the different production protocols and microbial complexity of these dairy products. This approach can help to protect the designation of origin of Italian buffalo mozzarella.
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17
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Pisano MB, Fadda ME, Melis R, Ciusa ML, Viale S, Deplano M, Cosentino S. Molecular identification of bacteriocins produced by Lactococcus lactis dairy strains and their technological and genotypic characterization. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.11.005] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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18
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Preliminary evaluation of probiotic properties of Lactobacillus strains isolated from Sardinian dairy products. BIOMED RESEARCH INTERNATIONAL 2014; 2014:286390. [PMID: 25054135 PMCID: PMC4099116 DOI: 10.1155/2014/286390] [Citation(s) in RCA: 73] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/25/2014] [Revised: 05/29/2014] [Accepted: 06/11/2014] [Indexed: 01/01/2023]
Abstract
Twenty-three Lactobacillus strains of dairy origin were evaluated for some functional properties relevant to their use as probiotics. A preliminary subtractive screening based on the abilities to inhibit the growth of microbial pathogens and hydrolyze conjugated bile salts was applied, and six strains were selected for further characterization including survival under gastrointestinal environmental conditions, adhesion to gut epithelial tissue, enzymatic activity, and some safety properties. All selected strains maintained elevated cell numbers under conditions simulating passage through the human gastrointestinal tract, well comparable to the values obtained for the probiotic strain Lactobacillus rhamnosus GG, and were able to adhere to Caco-2 cells to various extents (from 3 to 20%). All strains exhibited high aminopeptidase, and absent or very low proteolytic and strong β-galactosidase activities; none was found to be haemolytic or to produce biogenic amines and all were susceptible to tetracycline, chloramphenicol, erythromycin, ampicillin, and amoxicillin/clavulanic acid. Our results indicate that the Lactobacillus strains analyzed could be considered appropriate probiotic candidates, due to resistance to GIT simulated conditions, antimicrobial activity, adhesion to Caco-2 cell-line, and absence of undesirable properties. They could be used as adjunct cultures for contributing to the quality and health related functional properties of dairy products.
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19
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Affiliation(s)
- Duygu Ercan
- Department of Food Engineering; İzmir Institute of Technology; Urla İzmir 35430 Turkey
| | - Figen Korel
- Department of Food Engineering; İzmir Institute of Technology; Urla İzmir 35430 Turkey
| | - Hande Orşahin
- Biotechnology and Bioengineering Program; İzmir Institute of Technology; Urla İzmir 35430 Turkey
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20
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Padilla B, Manzanares P, Belloch C. Yeast species and genetic heterogeneity within Debaryomyces hansenii along the ripening process of traditional ewes' and goats' cheeses. Food Microbiol 2014; 38:160-6. [DOI: 10.1016/j.fm.2013.09.002] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2013] [Revised: 08/27/2013] [Accepted: 09/08/2013] [Indexed: 11/29/2022]
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21
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Piras C, Cesare Marincola F, Savorani F, Engelsen SB, Cosentino S, Viale S, Pisano MB. A NMR metabolomics study of the ripening process of the Fiore Sardo cheese produced with autochthonous adjunct cultures. Food Chem 2013; 141:2137-47. [DOI: 10.1016/j.foodchem.2013.04.108] [Citation(s) in RCA: 69] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2013] [Revised: 03/14/2013] [Accepted: 04/26/2013] [Indexed: 11/30/2022]
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22
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Vasek OM, Mazza SM, Giori GSD. Physicochemical and microbiological evaluation of corrientes artisanal cheese during ripening. FOOD SCIENCE AND TECHNOLOGY 2013. [DOI: 10.1590/s0101-20612013005000021] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The aim of this study was to evaluate some physical and chemical parameters (total solids, pH, acidity, fat, acid degree value of fat, salt, protein and nitrogen fractions) and their effects on the beneficial (lactic acid bacteria: LAB) and undesirable microbial populations (coliforms, Escherichia coli, Staphylococcus aureus, moulds, and yeast) during ripening of Artisanal Corrientes Cheese, an Argentinian cow's milk variety, to determine whether a longer ripening period than usual improve its hygienic-sanitary quality. The protein content was much higher than that of other cow's milk cheeses with similar values of fat. The larger peptides showed values three times higher in the 30 day-old cheese than those obtained in the beginning of the process. Staphylococcus aureus and Escherichia coli were detected (3.04 ± 1.48 log10 cfu/g of cheese, 2.21 ± 0.84 log10 MPN/g of cheese) even at 15 and 30 days of ripening, respectively. The distribution of three hundred LAB strains classified to the genus level (lactococci:lactobacilli:leuconostocs) was maintained during the ripening period. The high number of LAB in rennet may have contributed to the fermentation as a natural whey starter, unknown source of LAB for this specific cheese so far. The physicochemical changes that occur during ripening were not big enough to inhibit the growth of undesirable microorganisms.
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23
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Antilisterial activity of nisin-like bacteriocin-producing Lactococcus lactis subsp. lactis isolated from traditional Sardinian dairy products. J Biomed Biotechnol 2012; 2012:376428. [PMID: 22536018 PMCID: PMC3322437 DOI: 10.1155/2012/376428] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2011] [Accepted: 01/11/2012] [Indexed: 01/10/2023] Open
Abstract
With the aim of selecting LAB strains with antilisterial activity to be used as protective cultures to enhance the safety of dairy products, the antimicrobial properties of 117 Lactococcus lactis subsp. lactis isolated from artisanal Sardinian dairy products were evaluated, and six strains were found to produce bacteriocin-like substances. The capacity of these strains to antagonize Listeria monocytogenes during cocultivation in skimmed milk was evaluated, showing a reduction of L. monocytogenes counts of approximately 4 log units compared to the positive control after 24 h of incubation. In order for a strain to be used as bioprotective culture, it should be carefully evaluated for the presence of virulence factors, to determine what potential risks might be involved in its use. None of the strains tested was found to produce biogenic amines or to possess haemolytic activity. In addition, all strains were sensitive to clinically important antibiotics such as ampicillin, tetracycline, and vancomycin. Our results suggest that these bac+ strains could be potentially applied in cheese manufacturing to control the growth of L. monocytogenes.
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24
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Feutry F, Oneca M, Berthier F, Torre P. Biodiversity and growth dynamics of lactic acid bacteria in artisanal PDO Ossau-Iraty cheeses made from raw ewe’s milk with different starters. Food Microbiol 2012; 29:33-42. [DOI: 10.1016/j.fm.2011.08.011] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2011] [Revised: 07/27/2011] [Accepted: 08/07/2011] [Indexed: 10/17/2022]
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25
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Pirisi A, Comunian R, Urgeghe PP, Scintu MF. Sheep's and goat's dairy products in Italy: Technological, chemical, microbiological, and sensory aspects. Small Rumin Res 2011. [DOI: 10.1016/j.smallrumres.2011.09.030] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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26
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Todaro M, Francesca N, Reale S, Moschetti G, Vitale F, Settanni L. Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1593-7] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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27
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HERNÁNDEZ-MORALES CAROLINA, HERNÁNDEZ-MONTES ARTURO, AGUIRRE-MANDUJANO ELEAZAR, DE GANTE ABRAHAMVILLEGAS. Physicochemical, microbiological, textural and sensory characterisation of Mexican Añejo cheese. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2010.00615.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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28
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COMUNIAN ROBERTA, PABA ANTONIO, DAGA ELISABETTAS, DUPRE’ ILARIA, FRANCESCA SCINTU MARIA. Traditional and innovative production methods of Fiore Sardo cheese: a comparison of microflora with a PCR-culture technique. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2010.00581.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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29
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VÁZQUEZ-FONTES CARINA, SANCHEZ-VERA ERNESTO, CASTELÁN-ORTEGA OCTAVIO, ESPINOZA-ORTEGA ANGELICA. MICROBIOLOGICAL QUALITY OF ARTISAN-MADE MEXICANBOTANEROCHEESE IN THE CENTRAL HIGHLANDS. J Food Saf 2010. [DOI: 10.1111/j.1745-4565.2009.00188.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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30
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Kongo JM, Gomes AP, Malcata FX. Monitoring and identification of bacteria associated with safety concerns in the manufacture of São Jorge, a Portuguese traditional cheese from raw cow's milk. J Food Prot 2008; 71:986-92. [PMID: 18522034 DOI: 10.4315/0362-028x-71.5.986] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The aim of this study was to assess the hygienic quality of raw milk used in the manufacture of São Jorge, a Protected Denomination of Origin Portuguese semihard cheese, as well as to ascertain the sanitary conditions prevailing during its processing. Viable counts of Enterobacteriaceae and Micrococcaceae were accordingly obtained, pertaining to 21 independent batches (including samples of raw milk, curd, and cheeses after 1, 3, and 4 months of ripening), from 7 dairy farms. Standard plate counts (log CFU per milliliter or per gram) ranged from 6.1 to 8.6 in raw milk, whereas they ranged from 7.0 to 8.0 in 4-month-old cheeses. Viable counts of Enterobacteriaceae ranged between 5.9 and 7.0 in raw milk and between 0.0 and 1.3 in 4-month-old cheeses. Species identified within this family encompassed Klebsiella oxytoca, Klebsiella cloacae, Klebsiella pneumoniae, Enterobacter sakazakii, and Escherichia coli; Klebsiella ornithinolytica, Klebsiella terrigena, and Serratia odorifera were detected only in raw milk. No Salmonella whatsoever could be detected in any of the samples. Viable counts of Micrococcaceae ranged between 4.7 and 5.9 and between 1.3 and 3.3 in raw milk and 4-month-old cheeses, respectively. Species identified within this family encompassed Staphylococcus sciuri, Staphylococcus epidermidis, Staphylococcus saprophyticus (which was found mainly in ripened cheeses), and Staphylococcus aureus (which was not detected in 4-month-old cheeses). Accompanying physicochemical analyses included determination of moisture, salt, and pH. Statistical analyses revealed a negative correlation between salt content and viable numbers of Enterobacteriaceae in cheese, whereas in the case of Micrococcaceae, a more negative correlation was found between viable numbers and moisture content than between viable numbers and pH. The results of our study indicate, in general, poor milk handling conditions in all farms, given that the indicators total mesophile and Enterobacteriaceae counts were high, between 100- and 1,000-fold those enforced by international standards pertaining to the matrices in question. However, by the time of regular consumption (i.e., after 4 months of ripening), São Jorge cheeses exhibit low levels of contamination by Enterobacteriaceae and S. aureus, as well as absence of Salmonella.
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Affiliation(s)
- J Marcelino Kongo
- Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, P-4200-072 Porto, Portugal
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31
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Callon C, Duthoit F, Delbès C, Ferrand M, Le Frileux Y, De Crémoux R, Montel MC. Stability of microbial communities in goat milk during a lactation year: Molecular approaches. Syst Appl Microbiol 2007; 30:547-60. [PMID: 17604934 DOI: 10.1016/j.syapm.2007.05.004] [Citation(s) in RCA: 99] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2007] [Revised: 05/30/2007] [Accepted: 05/30/2007] [Indexed: 11/16/2022]
Abstract
The microbial communities in milks from one herd were evaluated during 1-year of lactation, using molecular methods to evaluate their stability and the effect of breeding conditions on their composition. The diversity of microbial communities was measured using two approaches: molecular identification by 16S and 18S rDNA sequencing of isolates from counting media (two milks), and direct identification using 16S rDNA from clone libraries (six milks). The stability of these communities was evaluated by counting on selective media and by Single Strand Conformation Polymorphism (SSCP) analysis of variable region V3 of the 16S rRNA gene and variable region V4 of the 18S rRNA gene. One hundred and eighteen milk samples taken throughout the year were analyzed. Wide diversity among bacteria and yeasts in the milk was revealed. In addition to species commonly encountered in milk, such as Lactococcus lactis, Lactococcus garvieae, Enterococcus faecalis, Lactobacillus casei, Leuconostoc mesenteroides, Staphylococcus epidermidis, Staphylococcus simulans, Staphylococcus caprae, Staphylococcus equorum, Micrococcus sp., Kocuria sp., Pantoea agglomerans and Pseudomonas putida, sequences were affiliated to other species only described in cheeses, such as Corynebacterium variabile, Arthrobacter sp., Brachybacterium paraconglomeratum, Clostridium sp. and Rothia sp. Several halophilic species atypical in milk were found, belonging to Jeotgalicoccus psychrophilus, Salinicoccus sp., Dietza maris, Exiguobacterium, Ornithinicoccus sp. and Hahella chejuensis. The yeast community was composed of Debaryomyces hansenii, Kluyveromyces lactis, Trichosporon beigelii, Rhodotorula glutinis, Rhodotorula minuta, Candida pararugosa, Candida intermedia, Candida inconspicua, Cryptococcus curvatus and Cryptococcus magnus. The analyses of microbial counts and microbial SSCP profiles both distinguished four groups of milks corresponding to four periods defined by season and feeding regime. The microbial community was stable within each period. Milks from winter were characterized by Lactococcus and Pseudomonas, those from summer by P. agglomerans and Klebsiella and those from autumn by Chryseobacterium indologenes, Acinetobacter baumanii, Staphylococcus, Corynebacteria and yeasts. However, the composition of the community can vary according to factors other than feeding. This study opens new investigation fields in the field of raw milk microbial ecology.
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MESH Headings
- Animals
- Bacteria/classification
- Bacteria/isolation & purification
- Biodiversity
- Colony Count, Microbial
- DNA, Bacterial/chemistry
- DNA, Bacterial/genetics
- DNA, Fungal/chemistry
- DNA, Fungal/genetics
- DNA, Ribosomal/chemistry
- DNA, Ribosomal/genetics
- Feeding Methods
- Fungi/classification
- Fungi/isolation & purification
- Goats
- Lactation
- Milk/microbiology
- Molecular Sequence Data
- Phylogeny
- Polymorphism, Single-Stranded Conformational
- RNA, Ribosomal, 16S/genetics
- RNA, Ribosomal, 18S/genetics
- Seasons
- Sequence Analysis, DNA
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Affiliation(s)
- Cécile Callon
- INRA-Unité de Recherches Fromagères URF545, INRA, 36 Rue de Salers, 15000 Aurillac, France.
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32
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Pisano MB, Elisabetta Fadda M, Deplano M, Corda A, Casula M, Cosentino S. Characterization of Fiore Sardo cheese manufactured with the addition of autochthonous cultures. J DAIRY RES 2007; 74:255-61. [PMID: 17466114 DOI: 10.1017/s0022029907002464] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
This work evaluated the effect of adjunct autochthonous cultures on the chemical, microbiological and sensory characteristics of Fiore Sardo cheese during ripening. A total of twelve batches of cheeses were manufactured according to the technical Disciplinary of Fiore Sardo cheese, with and without different combinations of autochthonous strains isolated from the native microflora of artisanal Fiore Sardo. There were no significant differences in the cheese compositional parameters between experimental and control cheeses, but the addition of cultures led to a statistically significant decrease in pH values in experimental cheeses. The evolution of total mesophilic bacteria, total coliforms and lactic acid bacteria were significantly influenced by the addition of autochthonous cultures in most of the experimental cheeses. As for sensory characteristics, all the experimental cheeses reported significantly higher scores especially for shape, texture, interior openings, taste and aftertaste. This study demonstrated the beneficial effect of the addition of selected autochthonous cultures in accelerating the disappearance of undesirable flora and improving the typical sensory characteristics of the cheese, and confirmed the importance of ewes' milk as a source of technologically interesting strains that could be used to ensure a higher quality of artisanal cheese productions.
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Affiliation(s)
- M Barbara Pisano
- Department of Experimental Biology, Section of Hygiene, University of Cagliari, Italy
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